Red bean stew

A one pot, gut healthy, hearty meal packed with flavour.

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Step 1

In a medium to large pan sweat off the white onions, carrots, and garlic, when tender add tomato puree, bay leaves, dried herbs, thyme, pimento seeds and scotch bonnet and continue to cook for 2-3 minutes.

Step 2

Then add the chopped tomatoes, vegetable stock, salt and kidney beans. Simmer on a low heat for 25 minutes with pan lib slightly ajar.

Step 3

Stir in all the gravy granules and allow to simmer, ensuring it stays at a wet consistency and cook for a further 5 minutes.

Step 4

Tips: Taste the stews during the cooking process and remove scotch when desired heat & flavour is achieved

Step 5

Serving suggestions: with boiled rice or crusty bread